Friday, June 21, 2013

Dilly beans (pickled green beans)

Last weekend at the farmers market, I picked up a bushel or so of green beans.  Miss S and I sat down and snapped them.  She loves snapping and shelling beans. She is such a little country girl.  Then it comes down to what are you going to make.  Well I have put up, 13 pints and a quart of green beans the regular way by cold packing and pressure canning, had a meal of green beans and potatoes from my garden, then I turned to dilly beans.  A friend turn me on to these a few years ago.  They are delish and easy for even a beginner as they are done by water bath canning.   You can water bath these because they are done in vinegar which the acid will prevent bacterial growth.  I looked through my canning books and recipes online out of curiosity.  There are tons of recipes listed but they are all the same and none of them are the same recipe I have so I thought I would share. They are a delicious little treat to eat just like pickles.


There are 2 recipes I have 1 for regular dilly beans and one for spicy.  I am posting both.  I hope you enjoy as much as we do.

 Dilly beans

  • enough fresh green beans to fill a pint jar (snapped and washed) 
  • 1 1/2 c vinegar 
  • 1/4 tsp mustard seeds
  • 1 tbsp dill weed
  • 1/4 tsp dill seed
  • 1/4 tsp tumerac
  • 1 clove of garlic
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
Put your vinegar in a large sauce pan to boil.  Boil your jar/s to sterilize them.  Then pack raw fresh snapped green beans in the jar.  And in the clove of garlic and all the seasonings.  Then carefully poor the vinegar in the jars leaving 1 inch of head space.  Lid and boil for 15 minutes in a water bath canner.
Leave sitting for at least a week to let the flavor develop properly.

Spicy Dilly beans

  • enough fresh green beans to fill a pint jar (snapped and washed) 
  • Half of a fresh japeleno pepper ( no seeds for a milder burn seeds for good burn)
  • 1 1/2 c vinegar 
  • 1/4 tsp mustard seeds
  • 1 tbsp dill weed
  • 1/4 tsp dill seed
  • 1/4 tsp tumerac
  • 1 clove of garlic
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp red pepper flakes
Put your vinegar in a large sauce pan to boil.  Boil your jar/s to sterilize them.  Then pack raw fresh snapped green beans in the jar.  And in the clove of garlic and all the seasonings.  Then carefully poor the vinegar in the jars leaving 1 inch of head space.  Lid and boil for 15 minutes in a water bath canner.
Leave sitting for at least a week to let the flavor develop properly.  

I hope you like these dilly beans.  They are so Yummy! 

2 comments:

  1. I've got to try these, they sound so yummy!! Thanks for sharing

    ReplyDelete
  2. You are very welcome. I hope you enjoy as much as we do.

    ReplyDelete